Poor Man’s Potatoes

Then, with a knife, scrape the inside of the dried peppers (after being soaked for 5 hours) to remove the flesh.

Heat the extra-virgin olive oil in a large pot. Once the oil is hot, add all the sliced vegetables. Let them cook for 5 minutes before adding the meat (cut into medium-sized chunks), the wines and the dried pepper flesh.

Cover with water and bring to a boil. Skim off any foam. Then, add the spices and boil until tender (approximately 1 hour).

If the broth reduces too much, you can add a little hot water, but adjusting the salt to taste.

Ingredients (6-8 servings)

2 kg. (4.4 lbs.) venison

1 kg. (2.2 lbs.) ripe tomatoes

4 green peppers

4 dried ¨choricero¨peppers

2 heads garlic

2 large onions

1/2 l. (2 c.) white wine

1/2 l. (2 c.) red wine

30 g. (2 tbsp.) peppercorns

2 cloves

Oregano

Thyme, parsley and salt

1 glass (1 c.) of Oleoestepa Hojiblanca extra-virgin olive oil

NOTE: The venison can be substituted with wild boar or cubed steak.

Recommended extra-virgin olive oil: Oleoestepa Hojiblanca, due to its fruity aroma and flavor which goes very well with any kind of stew or casserole.